Colonially Drinking

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Instructions for Boston By Foot’s Program: Tastings and Tales: Colonially Drinking Madeira Wine Open bottle Pour into glass Sip ---------------------------------------------------------------------- Exchange Block Punch Created by Megan McGinn of Honey Road restaurant in Burlington, VT Ingredients: § 1 oz Rhum Agricole (Sheila is using cachaca) § 1 oz Spiced rum § 1 oz Apricot liqueur § 1 oz fresh squeezed lemon juice § 1 oz Cream of coconut OR coconut cream (Coco Real can be found in supermarkets but it can also be made with coconut cream and simple syrup) Sheila will demonstrate how to make the punch. ---------------------------------------------------------------------- Stone Fence A can or bottle of hard cider Dark or amber rum Bitters optional ---------------------------------------------------------------------- Whipt Syllabub For the drink: * approximately 1/2/ to 3/4 cup of white wine * 1/2 to 1 teaspoon sugar (you may wish to eliminate the sugar altogether if you are using a sweet wine) For the topping: * 1 cup white wine pg. 1 * 1/2 cup sugar * juice of 2 lemons * 2 cups of heavy cream * shake of nutmeg, squeeze of lemon, and/or piece of lemon rind (for garnish) Laura will walk us through how to make the drink. Some of the drink will be pre-prepared for the program - there is a lot of whisking for the Topping. Concentrated Non-Alcoholic Switchel From the website Rural Sprout (www.ruralsprout.com) Supplies: 2 quart mason jar with lid Ingredients 2 inch chunk of fresh ginger (or use ginger juice) 1 lemon, juiced, pips removed You can zest the lemon first and add it if you prefer more lemon 1/3 cup of apple cider vinegar 1/4 cup of raw honey or maple syrup 2 cups of hot water (hot like bathwater, you want to dissolve the honey, but not kill off all the happy little microbes) Combine ingredients and shake jar. Let sit with jar slightly opened for 24 to 36 hours. Pour over seltzer or club soda and ice. Switchel or Haymaker’s Punch Adapted from a recipe in Forgotten Drinks of Colonial New England by Corin Hirsch Ingredients are the same as above with different ratios to serve as a punch. 1 tsp ginger, peeled and minced (or use ginger juice) ½ cup of maple syrup or honey 1 lemon, juiced ¼ apple cider vinegar ¾ cup dark rum (optional) 5 cups of water Combine the ginger and 1 cup of water in a small saucepan. Let simmer then sit covered for 15 minutes to infuse. Allow to cool. In a large mason jar or container, combine the ginger water and all other ingredients. Stir then chill. Serve on its own chilled or over ice. ---------------------------------------------------------------------- pg. 2 Blueberry Shrub Spritz For Shrub 1 cup vinegar (I used Red Wine Vinegar) 1 cup sugar 1 to 1 ½ cups blueberries In a saucepan, combine all three ingredients and simmer. Simmer until blueberries start to break open. About 20 minutes. Take off heat and strain into vessel. Shrub keeps for about two weeks refrigerated. For Blueberry Shrub Spritz 1 oz Blueberry Shrub 1 oz gin ¼ oz fresh squeezed lime juice Prosecco Mix together the blueberry shrub, gin and lime juice. Pour into wine glass with ice. Top with prosecco. pg. 3 .

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Cocktails from the Future
Some historians will tell you that the first cocktail was made in 1586 on board Sir Francis Drake’s ship stranded near Havana. The sailors were too sick to sail, so according to legend, Drake mixed together “local medicines such as mint, lime, bark from the chuchuhuasi tree soaked in rum, and cane sugar.” The resulting “El Draque” might not have tasted great, but it allegedly cured his sailors. This improvised concoction of ingredients (a likely precursor to the mojito) set the stage for nearly 500 years of spirited ingenuity. In the next decade, the ingredients we’ll have on hand to make cocktails will be drastically different: lab grown egg whites in your gin fizz, climate change fighting perennial wheat in your beer, or entirely new and unexpected recipe combinations designed by artificial intelligence to reduce food waste or maximize flavor. Getting creative with future cocktail recipes can help us think about how best to meet urgent, global challenges that extend well beyond how to sail our stranded ship back home. 1 These recipes are inspired by a newly released report from Institute for the Future’s Food Futures Lab, Food Innovation: Recipes for the Next Decade. You can download the full report at www.iftf.org/foodinnovation The recipes highlight ingredients that are today’s signals of change—small or local innovations that have the potential to scale and transform the global food system. These signals are emphasized in bold in each recipe. However, these recipes are artifacts from the future. While all of the ingredients are real companies and products today, some are still in development or are not yet commercially available.
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What Is a Shrub?
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{PDF} Shrubs: an Old-Fashioned Drink for Modern Times Ebook
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